Persian Chicken Kebabs

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“If you feel depressed or let down, my advice is to roast a chicken.”
Delia Smith, English Cook and TV Presenter

Once you have made these, you will always serve these at your BBQs as the marinade really peps up bland chicken. I use the recipe to coat chicken for chicken salad for lunch too.

Persian Chicken Kebabs

Serves 8
8 large chicken fillets, cut into medium cubes * 10 crushed cardamon pods, husks removed * 1 tsp turmeric * 2 tsp ground cumin * 1 tsp fenugreek * 2 garlic cloves, crushed * 60ml (2 floz) lime juice * 90ml (3 floz) olive oil * salt & freshly ground black pepper * 2 limes, cut into wedges, to serve * 8 wooden skewers

Make the marinade by mixing all the spices, garlic, juice and oil in a bowl. Season with salt and pepper. Add the chicken fillet cubes and mix well. Cover and allow to marinate in the fridge, preferably overnight. Then thread the chicken and lime wedges onto the skewers. Either barbecue or grill under a medium heat for 5 minutes until cooked, turning occasionally. Moreish.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.

£15

Perfect with:

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